Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chocolate and vanilla layered crustless cheesecake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
I love this Chocolate Crustless Cheesecake recipe for when you need something gluten free or if you just love the filling of cheesecake! Just because I've gone gluten free doesn't mean I don't want any dessert! Now you could always get some gluten free.
Chocolate and Vanilla Layered Crustless Cheesecake is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chocolate and Vanilla Layered Crustless Cheesecake is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have chocolate and vanilla layered crustless cheesecake using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chocolate and Vanilla Layered Crustless Cheesecake:
- Make ready 1 FOR FILLING
- Prepare 4 8 ounce packages regular cream cheese, softened to room temperature
- Prepare 1 1/2 cup granulated sugar
- Take 3/4 cup sour cream
- Make ready 4 large eggs, beaten lightly
- Make ready 6 oz semi sweet chocolate, melted and cooled
- Prepare 1 tsp vanilla extract
- Get 1 FOR TOPPING
- Take 4 oz semi sweet chocolate, finely chopped
- Make ready 1/2 cup heavy whipping cream
Take one cheesecake layer from the freezer and smear a bit of buttercream on top. Flip the cheesecake over onto the cake and peel away the paper. This fluffy crustless cheesecake is gluten-free. Flavored with vanilla, it's delicious on its own, but try it with your favorite topping!
Instructions to make Chocolate and Vanilla Layered Crustless Cheesecake:
- Preheat oven to 325. line a baking sheet with foil. Prepare a 10 inche springform pan by spraying with nonstick spray and lining bottom with parchment paper cut to fit and spraying the top of the paper.
- In a large bowl combine cream cheese with sugar and beat until smooth, add sour cream and mix in, add eggs and beat on low just until combined.
- Remove 3 1/2 cups batter to another bowl,gently stir in melted chocolate. Stir vanilla extract into remaining white batter.
- Pour chocolate batter into prepared springform pan.Spread evenly,carefully pour vanilla batter over chocolate layer taking care not to mix flavors.
- Put cake on foil lined baking sheet, bake at 325 for 65 to 75 minutes or until center is just set.
- Cool on a wire rack for 10 minutes, carefully run knife around edge of pan to loosen, cool another hour on rack in pan.
- FOR TOPPING
- In a small saucepan bring cream to a simmer.pour over chopped chocolate, let sit a minute and stir until smooth. Cool slightly until just warm enough to still be able to pour. Gently remove sides of springform pan and pour chocolate topping on top of cheesecake.
- Refrigerate overnight.
So, I casually mentioned in my last post that homemade chocolate liqueur is perfect to pour over cheesecake. For the baked chocolate cheesecake: In a large bowl, cream the cream cheese and ricotta with the sugar until smooth. Add a small amount of the cheese mixture to the melted chocolate and combine well. Be the first to review this recipe. Rich and decademt and low carb.
So that is going to wrap it up for this special food chocolate and vanilla layered crustless cheesecake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
